Saffron Tea is a refreshing beverage known for its anti-depressant and mood-lifting properties. Make it using my easy recipe (vegan, gluten-free).
Do try my Saffron Milk and Kesar Chandan Sharbat recipes too.
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About Saffron Tea
Saffron Tea is a refreshing herbal tea made using saffron strands, ginger, lime, and a few other ingredients.
This saffron-loaded concoction is super soothing and rejuvenating. It lifts your mood in seconds and is known for its anti-depressant qualities.
It is also a great beverage to sip on if you are on a weight loss diet.
This saffron tea recipe is vegan and gluten-free and you can easily double or triple it.
Here are some more herbal tea recipes that you must try
Health Benefits Of Saffron Tea
This delicious and fragrant tea is made from the red stigmas of the saffron crocus flower and has been used for centuries for its medicinal properties.
Saffron is rich in antioxidants, which fight free radicals in the body and help to prevent cell damage.
It is also known to have anti-inflammatory properties, which can help to reduce inflammation and pain in the body.
In addition to its antioxidant and anti-inflammatory properties, saffron infused tea is also known to have a number of other health benefits.
It has been shown to improve mood and reduce symptoms of depression, and may also help to regulate blood sugar levels.
Saffron-infused tea has also been used to treat digestive issues such as bloating and nausea, and may even have cancer-fighting properties.
Ingredients
Saffron – Saffron strands are the hero ingredient of this recipe.
It is a very expensive spice and hence more prone to adulteration. So you must make sure to buy saffron from a trusted source only.
In India, I buy Baby brand saffron from here.
If you stay in the US, you can order from here.
Sugar – I use granulated white sugar to make this drink but you can use honey, maple syrup, agave nectar, or brown sugar.
Others – You will also need water, cinnamon sticks, fresh ginger, lime wedges, and fresh mint leaves.
How To Make Saffron Tea
Heat 2 and ½ cups of water in a saucepan over medium-high heat and bring it to a boil.
Once the water comes to a boil, reduce the heat to low.
Add
- 1 tablespoon granulated white sugar
- 2 pinches of saffron strands
- 1 stick of cinnamon
- 1 teaspoon grated ginger
- 2-3 lime wedges
- 10-12 mint leaves
to the pan.
Let the tea simmer for 5-7 minutes.
Strain the tea using a tea strainer into 2 serving cups and serve hot.
Frequently Asked Questions
This tea should be avoided during pregnancy as it can stimulate contractions and potentially cause miscarriage. It is always best to consult with a healthcare provider before consuming any herbal teas during pregnancy.
There is no specific recommended time of day to drink it, as it largely depends on personal preference. However, consuming it in the morning can provide a refreshing start to the day, while drinking it in the evening can promote relaxation.
Yes, in fact, the Persian and Moroccan way of this tea is with milk. Add some milk once the water comes to a boil along with the other ingredients and follow the rest of the recipe as is it.
Yes, you can add black tea or green tea leaves to this recipe.
Yes, you can. Strain the tea and bring it to room temperature. Fill a glass with ice and pour the tea over the ice. Serve chilled.
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Recipe Card
Saffron Tea Recipe
Ingredients
- 2 and ½ cups water
- 1 tablespoon granulated white sugar
- 2 pinch saffron strands
- 1 stick cinnamon
- 1 teaspoon grated ginger
- 2-3 lime wedges
- 10-12 fresh mint leaves
Instructions
- Heat water in a saucepan over medium-high heat and bring it to a boil.
- Once the water comes to a boil, reduce the heat to low.
- Add sugar, saffron strands, cinnamon, ginger, lime wedges, and mint leaves to the pan.
- Let the tea simmer for 5-7 minutes.
- Strain the tea using a tea strainer into 2 serving cups and serve hot.
Ramya
Garmi mai use kar sakta hai
Neha Mathur
Avoid if it’s too hot.
genevieve
Can I serve iced ?
Neha Mathur
Yes, sure. Fill a tall glass with ice and pour the tea over ice.
Kem
A great recipe. ThanKs for sharing